Cream of Mushroom Soup
Nothing accents the delicate sweetness of the biscuits, nor kicks off a great feast, quite like a creamy, rich, yummy soup. And this one is just amazing...biscuits or not...feast or not.
extra virgin olive oil
1-2 cloves fresh garlic, diced
1 yellow onion, diced
2-3 Yukon Gold potatoes, peeled, diced
6-8 dried shiitake mushrooms, soaked in 1 cup until tender, thinly sliced (soaking water reserved
10-12 ounces button mushrooms, brushed free of dirt, thinly sliced
1/4 cup mirin or dry white wine
4 cups unsweetened almond or soymilk
3 teaspoons sweet white miso
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil, garlic and onion in a soup pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in potatoes, a pinch of salt and sauté for 2 minutes more. Stir in shiitake and button mushrooms, a pinch of salt and sauté for 1 minute more. Add shiitake soaking water, mirin and soymilk, cover and bring to a boil. Reduce heat to low and cook until mushrooms are quite tender, about 25 minutes. Remove a small amount of hot broth and dissolve miso. Stir back into soup and cook over very low heat, uncovered, for 3-4 minutes to activate the enzymes in the miso. Serve garnished with fresh parsley.
Makes 4-5 servings.